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Allagash Comfort Zone: Allagash BBQ Burgers with Sweet Potato Beer Wedges

Recipe by Stephanie Teekaram

Sweet Potato Beer Wedges


  • Allagash White Beer, 12 ounces
  • Sweet potatoes, (medium) 7
  • Oil for deep-frying
  • Salt, (to taste) 1 tablespoon


  1. Heat oven to 375 degrees.
  2. Peel sweet potatoes. Cut into wedges about a quarter inch thick.
  3. Pour beer into a large bowl and place sweet potato wedges into it. Place a towel or paper towel on the top to keep the potatoes submerged. Let sit for approximately 45 minutes.
  4. Heat oil to 370 degrees.
  5. Remove potatoes from beer and save liquid.
  6. Once oil is hot, fry potatoes until just golden brown.
  7. Remove from oil before completely cooked. Place on an oiled sheet tray. Pour about a half cup of saved beer liquid into pan and put into the oven for no longer than 10 to 15 minutes.
  8. Check at intervals to ensure that the beer does not completely evaporate. Add more beer liquid if necessary.
  9. Remove from oven. Serve hot with burger.

BBQ Sauce


  • Allagash White Beer, 48 ounces
  • BBQ sauce, (plain) 1 gal.
  • Chipotle pepper, 2 cans
  • Pineapple, (fresh) 1
  • Cucumbers, 2
  • Red bell peppers, 3
  • Yellow onions, 2
  • Worcestershire sauce, 1 ounce
  • Angostura bitters, 2 tablespoons



  • Allagash White Beer, 12 ounces
  • Idaho potatoes, (large) 2
  • Water, 1 cup
  • Ground beef, 2 lbs
  • Lemon, 1
  • Bunch of scallion, (roughly chopped) 1
  • Spanish onion, (large, cut into eighths) 1
  • Celery sticks, (roughly diced) 3
  • Garlic cloves, 5
  • BBQ sauce, 2 cups
  • Paprika, 1 teaspoon
  • Turmeric, 1 teaspoon
  • Sugar, 1 tablespoon
  • Eggs, 2
  • Seasoned breadcrumbs, 1 cup
  • Salt and pepper to taste


  1. In a saucepot combine Allagash White and water. Bring to a boil.
  2. Peel Idaho potatoes. Cut into quarters and place into boiling beer liquid.
  3. When potato is completely cooked remove from liquid. Save liquid. Put aside potato to cool.
  4. Squeeze lemon juice into ground beef. Mix thoroughly and let sit until ready: approximately 15 minutes.
  5. In the meantime, in a robocoup, grind together scallions, onion, celery and garlic. Add to ground beef.
  6. Add all other ingredients, including salt and pepper to taste.
  7. Shape beef into eight patties. Place on a sheet tray and freeze for ten minutes.
  8. Heat grill pan and grill burgers on each side for approximately five minutes. Before flipping from one side to the other baste with saved beer liquid from potatoes.
  9. After flipping three times, begin basting with BBQ sauce. Baste and grill approximately 15 minutes.
  10. Place burgers in a medium sized pan and pour BBQ sauce over to barely cover.
  11. Place in warm oven until ready to serve.

To serve

  1. Prepare eight Brioche burger rolls. Spread Allagash BBQ sauce on rolls.
  2. Shred two heads of Romaine lettuce and place desired amount on bottom half of bun.
  3. Cut four yellow tomatoes, and four Roma tomatoes, into thin slices. Place two slices of red tomatoes on top of lettuce.
  4. Put the burger patty on the top of yellow tomatoes. Add three slices of Roma tomatoes.
  5. Cut 1 Hothouse cucumber and place two to three slices of cucumber on top of Roma tomatoes.
  6. Place top of bun on burger. Place toothpick on burger at points. Cut burger into four pieces, each having a toothpick. Serve on a platter with Sweet Potato Beer Wedges.

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Allagash Brewing Company